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This dish is full proof! So easy and only 4 ingredients. My husband, Colby “The Cheese” lovessssssssss this. It’s completely man-proof. Make. It. Now.

Ingredients:

Maple Mustard Chicken

1/2 cup of Dijon mustard

1/4 cup maple syrup

1 tablespoon of rice wine vinegar (any vinegar would work here really)

4 -8 packages of chicken thighs. **I used one package (4 thighs) because I was just making this for The Cheese and I for one night, but this sauce makes PLENTY for 2 packages (about 8 chicken thighs), which works GREAT for leftovers!

Directions:

Pre-heat oven to 425 degrees.

**Do yourself a favor and before making the sauce, pour a tiny bit of oil into your measuring cup and spread it around. This will keep the syrup from sticking to the glass and it will pour out easily.

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Measure the 1/4 cup of maple syrup in your glass measuring cup.

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Measure out 1/2 cup of Dijon mustard and add it to the measuring cup.

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Pour in the 1 tsp of rice wine vinegar. That’s ma hand y’all.

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Whisk everything together.

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Put the chicken thighs in a glass casserole dish and salt and pepper them. You can do both sides, but I get lazy and do one side. This sauce is SO flavorful that it doesn’t need much help.

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Pour the sauce over the chicken thighs and turn the chicken thighs over so that they are fully coated.

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Cook for 40 minutes or until the chicken reaches 165 degrees.

When you take it out it will look like thisssssssssssssssssssss…

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Nom nom nom.

Put it on a plate and pourrr the sauce over the top.

This pairs really well with a salad and brown rice, but I made this tonight and paired it with roasted veggies (carrots and cabbage) that I had leftover from last week. I ALWAYS have leftover carrots and veggies, and this is the perfect meal to pair them with.

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